Save up to 30%
You can save up to 30% when buying pork by the whole or half. That's more quality meat for you and your family!
Get the cuts everyone else misses
When buying by the cut, chops sell out, bacon disappears, you take what’s left.
With a whole/half, every cut is reserved for you, no racing inventory drops, no substitutions
Nothing is picked over. It’s your pig.
Custom cut instructions
Whole/half buyers can choose chop thickness, decide bone-in vs boneless, choose more sausage or more roasts, request soup bones, fat, organs and more.
It’s processed for you and caters to the way you actually cook.
Pork done your way
Remember, this is your pig, done your way! Reserve yours now and enjoy pork the way nature intended.
How it works
- You order your whole or half pig and pay online.
- We raise the pigs on our farm, naturally and on an organic diet.
- When they are ready for processing, we contact you to finalize a cut sheet (you can see cut options below with our cut tool). This is where we will go over all your options and cater the cuts of your whole or half pig to ensure you get the cuts you want.
- Your pork will either be ready for pickup at our farm or a local farmers market we attend. Or we can deliver to you if you are located in Westmoreland or Allegheny County.
Actual yields may vary.
Whole Pig - Approx. 130 pounds of meat.
Half Pig - Approx. 65 pounds of meat.
Use our pork cuts guide to help explore all your options.
Use this guide explore your various cut options from a whole or half pig, no matter if you just browsing just to see what you can get or customizing a purchase you already made.
You can save your selections and download a PDF.
If you are using this tool to send us your desired cuts for a whole or half pig you already ordered, click the save my options button at the bottom of the summary.
Note: Estimates assume a ~250 lb live-weight hog. Actual yield varies by animal and cut style.
Work top-to-bottom. The Ground + Sausage Pool collects anything not kept as whole cuts.
Step 1: Loin
Chops and roasts come from the loin. Tenderloins are included either way. If you choose boneless chops, the rib portion can be cut as baby back ribs.
Thinner chops = more chops.
Tenderloin:
2 tenderloins, ~1–1.25 lb each (included)
Step 2: Shoulder (Butt + Picnic)
Flavor-forward cuts. Great for BBQ, slow cooker, and smoking. Any trimming (and any pieces not kept as roasts/steaks) goes into your Ground + Sausage Pool.
Steaks create more trim vs roasts (goes to pool).
Step 3: Belly
Bacon comes from the belly. You can choose bacon or fresh belly slabs.
Step 4: Jowl (Jowl Bacon)
Jowl is the cheek. It can be cured/smoked as jowl bacon (richer than belly bacon) or kept fresh.
Step 5: Ham (Leg)
Choose fresh ham roasts or ham steaks (curing/smoking varies by processor).
Step 6: Ribs
You can keep spare ribs (belly/side) and baby back ribs (loin/back) if available. If you don’t keep a rib type, we assume it goes into your Ground + Sausage Pool.
Baby backs are only available when Chop style = Boneless chops + baby back ribs.
Step 7: Ground + Sausage Pool
This pool includes all trim / “lost meat” not kept as whole cuts (sirloin end trim, shoulder trimming, optional ribs-to-grind, etc.). Choose how you want it packaged.
Estimated pool total:
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Tip: If you keep country-style ribs, that reduces the pool. If you uncheck ribs above, that increases the pool.
Step 8: Extras
YOUR SAVED OPTIONS
Review below. When you hit “Save & send my options,” we’ll receive an email with everything you selected.
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